Restaurant & Temporary Restaurant License

Restaurant & Temporary Restaurant License

All restaurants in Clackamas County, including temporary food establishments like fairs and mobile food units, must be licensed and regularly inspected by Environmental Health Specialists to ensure compliance with Oregon Food Sanitation Rules.

All licensed restaurants, delis, coffee places, lunch programs, food and espresso carts, fresh food sections in grocery stores, or other public food establishments in Clackamas County are regularly inspected by specially trained Environmental Health (EH) Specialists (previously called Sanitarians). Most are inspected every six months. Inspections are unannounced.

Inspections are meant to keep you and your customers safe from problems with food borne illnesses. They ensure that the food is being handled properly from preparation through serving. Environmental Health inspections include observing kitchen workers' food handling practices, assuring equipment is working properly, measuring food temperatures, inspecting refrigerators and storage areas, assuring safe water availability, and checking the correct level and use of sanitizers. Any problem found is written up, and the manager is taught the correct procedure or method immediately.

There are two types of violations recorded on the inspection report

“Critical violations" are those food handling practices that, when not done properly, are most likely to cause food borne illnesses (FBI). These food handling practices include:

Not controlling temperature, such as: not cooking meats to high enough temperatures required for killing disease-causing germs, not keeping food hot enough until it is served, not cooling foods properly, and not keeping food cold enough
Not washing hands, working while ill, and eating in food preparation and storage areas.
Improper food storage and serving contaminated food
Unhygienic serving practices
Lack of Person In Charge being on site, or lack of knowledge of food safety requirements
Dirty or improper cleaning of equipment and other food contact surfaces

"Noncritical violations" are primarily maintenance and sanitation issues that are less of a risk to cause food borne illness.

Each violation has a numerical value based on its risk of food borne illness. Critical violations subtract 4 or 5 points, whereas non-critical violations subtract 1 or 2 points. The same violation noted on consecutive semi-annual inspections will double in points. Whenever possible, violations found during the inspection are corrected immediately. Critical items found during the inspection must be corrected immediately. Examples of corrections might include re-heating a food to 165° F, putting it into the refrigerator or discarding the food. Temporary corrections of critical violations require re-inspection to ensure corrections are permanent.

Follow-up inspections are conducted on any facility where a public health risk is identified. Inspections focus on food temperatures, food preparation practices, worker hygiene, dishwashing and sanitizing, equipment, and facility cleanliness.

EH Inspectors have the authority to immediately close a food establishment if they find one or more violations such as lack of water that create an “imminent health hazard” to the public. They may also close a business that has repeat critical violations that have gone uncorrected.

A “passing score” on a restaurant inspection is 70 points (out of 100).Food establishments who pass receive a “Complied” sticker posted near the entrance. However, we want to help all of our food establishments achieve compliance with all of the food safety rules. Clackamas County Environmental Health Inspectors are a resource for you. Feel free to contact your EH Inspector for questions you may have about food safety.

Temporary Restaurants

Temporary Restaurant License Application

A temporary restaurant is any establishment operating temporarily in connection with any event where food is prepared or served for consumption by the public. Examples include fairs, carnivals, circuses, festivals, concerts and similar public gatherings.

A temporary license is required for these events. At least one week prior to the event, you must come into our office to obtain an application. For further information contact us at 503 655-8384

Mobile Units

Environmental Health approves, licenses and inspects mobile food units in Clackamas County. A Mobile Unit is defined as any vehicle that is self-propelled, or can be pulled or pushed down a sidewalk, street, highway or waterway, on which food is prepared, processed or converted or which is used in selling and dispensing food to the ultimate consumer. The unit must be a vehicle that does not require a special permit from the Oregon Department of Transportation to be moved. Mobile food units must be capable of being mobile at all times during operation (i.e. wheels and axels must remain intact). The unit must be on wheels at all times and have no permanent connections to any utility service. A quick disconnect may be allowed to water, sewer and power. The unit and all equipment and operations must be integral (permanently attached) to the unit.

Classifications

Class 1: These mobile food units can serve only intact, packaged foods and non-perishable drinks. No preparation or assembly of foods or beverages may take place on the unit. Beverages which are not potentially hazardous may be provided from covered urns or dispenser heads only. No dispensed ice is allowed.
Class 2: These mobile food units may serve foods allowed under Class 1 and provide hot and cold holding display areas from which unpackaged foods are displayed. Self-service by customers of unpackaged foods is not allowed. Preparation, assembly or cooking of foods is not allowed on the unit.
Class 3: These mobile food units may serve any food item allowed under Class 1 and 2 mobile food units, and may cook, prepare and assemble food items on the unit. However, cooking of raw animal foods on the unit is not allowed.
Class 4: These mobile food units may serve a full menu.